Ingredients:
2 3/4 cups(330 grams) all-purpose flour
2 teaspoons(6 grams) ground ginger
2 teaspoons(6 grams) ground cinnamon
1 1/2 teaspoons(9 grams) baking soda
3/4 teaspoon(3 grams) fine sea salt
1/2 teaspoon(1 gram) ground cloves
1/2 teaspoon(1 gram) ground allspice
1/4 teaspoon(<1 gram) freshly grated nutmeg
1 cup(230 grams) warm water
1 cup(340 grams) molasses (not blackstrap)
1/2 cup(99 grams) granulated sugar
1 orange, zested
1/2 cup(113 grams) unsalted butter, at room temperature
1 tablespoon(15 grams) fresh ginger, peeled and grated
1 large egg (56 grams), at room temperature
2 teaspoons(10 grams) pure vanilla extract
1 recipe Crème Anglaise (see headnote, optional but highly recommended)
Directions:
Preheat the oven to 350°F/175°C with the oven rack in the center. Grease a 9×9 in/23×23 cm pan with nonstick spray.
In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg to combine. In a large liquid measuring cup, whisk the water and molasses together to combine.
In a small bowl, rub the sugar and orange zest to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the orange sugar, and the fresh ginger until light and fluffy, 4 to 5 minutes.
Add the egg and vanilla and mix well to combine. Scrape the bowl well. Add half of the flour mixture and mix on low speed to combine. Add half of the water/molasses mixture and mix on low speed to combine. Scrape the bowl well and repeat, alternating the dry and wet ingredients until they are fully incorporated and a smooth batter forms.
Pour the batter into the prepared cake pan and spread into an even layer. Sprinkle the surface all over with turbinado sugar. Transfer to the oven and bake until a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs, 40 to 45 minutes. Cool for 10 minutes to serve warm (or cool completely).
Cut the cake into 12 even squares for serving. Pour custard sauce over just before serving.